Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I want to open a school that bridges the gap between food & wellness that brings together farmers, chefs, doctors, scientists & consumers
You decide who will appear in Taste of Home magazine, and win $25,000!
Want to learn more about our competition?
Learn MoreWant to be notified if their position changes?
Receive Text Updates
Mother Earth provides regenerative sources of food and medicine in the form of wild plants and fungi. Foraged foods are the "original cuisine" that seem to grow effortlessly when, and where, they are supposed to. They provide us humans with the exact nutrition we need for each season, at precisely the time we need it. Our ancestors treated plants as teachers & I believe we need these allies in our lives to provide a healthful, adventurous & storytelling dining experience
What's your all time favorite dish to make?No other industry asks "what is your favourite memory and how do you feel about it" and for me...Fresh Pasta is magical alchemy at its best. Take the simplest of ingredients and synthesize them into a beloved food revered all around the world, for all ages, ethnicities, and at every meal. Pasta is the perfect canvas for experimenting with the most seasonal ingredients, especially the wild herbs, plants and fungi that seem to beg for someone to come along and try them. Like ME!
What would you do with the $25,000?I have spent my whole career dreaming about & building the expertise to open The Healing Kitchen Academy: A Center for Food & Wellness Education. This space will be an exciting think-lab & hub for educational experiences centered around the global eating patterns & medicinal uses for all the food we eat. It would inspire change on micro & macro levels all taught by chefs, foragers, food scientists, doctors & health practitioners all speaking the same language
Help Rebecca Peizer become the next Favorite Chef with a tax-deductible donation. Your support helps create a more equitable and sustainable future in the restaurant industry.
